Crisp German Meatballs
Submitted by johanne
Crispy breaded meatballs packed with ground pork, sauerkraut, and cream cheese, fried golden and served with a mustard-mayo dipping sauce. A bold German-style appetizer that makes 3 dozen.
YIELD
3 dozenPREP
25 minCOOK
45 minREADY
1 hrsProst! These little fried beauties are basically everything great about German food rolled into one bite.
Ground pork sausage and chopped sauerkraut get bound together with cream cheese and a hit of mustard, then shaped into balls, triple-coated in flour, egg, and breadcrumbs, and fried until shatteringly crisp. The tangy mayo-mustard sauce on the side is the only dip they need.
They’re an Oktoberfest party waiting to happen.
Pro Tips
- Drain the sauerkraut thoroughly. Squeeze it in a towel if you have to. Excess moisture means soggy meatballs that fall apart in the fryer.
- Let the mixture rest 2 hours before shaping. The cream cheese firms up and everything holds together much better cold.
- Fry in small batches. Crowding the pan drops the oil temperature and gives you greasy, pale results.
- Serve immediately. These are at their crunchiest straight out of the pan.
Ingredients
Directions
Combine sausage and onion in a large pan, cook til sausage is browned, stirring for it to crumble.
Drain well. Stir in kraut and 2 tablespoon breadcrumbs.
Combine cheese and next 4 ingredients in bowl, add sausage mixture, stirring well.
Cover and let stand for 2 hrs. Combine mayo and mustard; set aside.
Combine eggs and milk in sm bowl; set aside.
Shape sausage mixture into ¾ inch balls, roll in flour.
Dip each ball in reserved egg mixture;roll balls in 1 cup breadcrumbs.
Heat frying pan.
Fry, a few at a time, 2 min or til golden brown.
Drain on paper towel.
Serve with mayo mixture.
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